This week, I propose you to make this homemade whole wheat vegan miga bread in simple steps to prepare the best miga sandwiches you can ever imagine! An exquisite bread, easy to make, super cheap and also, without additives or preservatives! An ideal recipe for parties and birthdays, or simply to enjoy with the family!
About the miga sandwiches:
The miga bread is a type of bread characteristic of Argentina, with a compact and flexible crumb. In which the crust is removed and cut into very thin slices. And the same ones are used as covers or walls in sandwiches. Depending on how many of these bread slices are used, the sandwiches are called simple or triple.
The different covers or walls of bread are spread with different ingredients, such as butter, margarine, or a mixture of mayonnaise with milk or water to lighten it. This way, a better adherence of all the ingredients used is achieved, the sandwiches are a little more compact, making their consumption comfortable and neat.
These miga sandwiches are a classic of any Argentine cafeteria that is generally toasted. Thus, it acquires the famous name of “Tostado” or “Carlitos”. These are usually ham and cheese sandwiches cut into a triangular shape. There is also the version that also has tomato and lettuce, known as “Primavera”.
However, miga sandwiches can be prepared with endless ingredients depending on personal taste. As well as different types of cold cuts or different kinds of meat (chicken, beef, pork) and fish. Also, those who do not eat meat can choose raw or cooked vegetables, legumes, hard-boiled eggs, salads, etc.
Let’s talk a bit about the recipe:
For those on a vegan diet, today you will see that it is possible to obtain a whole wheat vegan miga bread in a simple way and with just a few steps to follow. The ingredients are simple and easily accessible in any store. But unlike other bread recipes, this one requires a particular mold to make homemade miga bread.
This rectangular-shaped mold with a lid is available in gastronomy stores. Which is a special mold that allows to obtain an even block bread with abundant compact crumb and interior humidity. Having this characteristic blocky appearance, the crust can be removed evenly and wastless.
It is a simple preparation, but it requires a little effort in its kneading. The flours according to their refinement have a greater or lesser amount of gluten. Therefore, for it to develop, it may need more or less work in the kneading. Having a kneading machine is a good option to save time and effort.
The dough for this homemade miga bread has two proofing moments, one when the dough is ready and another when the dough is placed in the mold and takes its shape. In the latter, it is important to degas the dough and thus avoid holes in the breadcrumbs as a consequence.
Another way to avoid holes gaps in the result is to place the dough as explained in the instructions. Also, don’t forget to prick with a knife or skewer stick. This way, if there are air bubbles in the dough, they will eliminate themselves by having an escape route.
About cooking:
Its cooking takes a few minutes, it is advisable to be punctual to prevent it from drying out. In this manner, you can enjoy a soft, fluffy, moist and flexible crumb bread. Keep in mind that it is essential that when you finish baking, the bread is unmolded immediately to prevent it from moistening.
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